This is probably ranking as my no. 1 coffee cake recipe so far. It results in the best tasting peach-blueberry cake EVER. I can’t emphasize this point enough. In my family, half of it was eaten by just two people within 15 minutes of serving. I had to hide the rest away so that the remaining three of us, including me, could get a taste. And I’m talking about a 9″ x 13″ size pan, so this was no small cake.
Rather than go into a long write-up right now as I usually would do, I want you to get the recipe at the beginning. After the recipe, you can check out the step-by-step guide. See you after the recipe!
The Story Behind the Best Peach-Blueberry Coffee Crumb Cake
So I had a bunch of ripe white peaches and a lot of blueberries just waiting around. Mix them together, and you have a magical combination. Earlier this month, I made a Peach Coffee Cake that only had peaches and that spread out the peaches in layers. I said then that I’d try to put all the fruit on top instead, so that is what I did for this cake, except I also added in some blueberries, which added a lot of flavor and juiciness to the cake. I also used sour cream in the cake batter, as well as almond extract and some spices. The result was a moist cake with a wider variety of flavors and textures.
To make this coffee cake, I started getting the dry ingredients for the cake prepared to make things easier later. In a separate bowl, I combined flour, salt, cinnamon, nutmeg, baking powder and baking soda. I set this aside while I got some time-consuming steps taken care of. I washed the peaches and blueberries. I spread out the blueberries onto paper towels so that they could dry while I made the rest of the cake.
I peeled and stoned the peaches. I then slices each half into about 8-9 slices.
Then came time to get the crumb topping mixture ready. With my fingers, I worked some butter into a flour, sugar, and cinnamon mixture together.
Finally, it was time to get the cake batter started. That means getting my trusty Kitchen Aid electric mixer out to mix together white sugar, sour cream and melted butter until smooth.
I then added two eggs.
Finally, I added some almond extract. Yes, that’s right, not vanilla extract, but instead almond extract. This is also the secret flavor in my German Plum Cake. If you only have vanilla extract, go ahead and use a teaspoon of that.
I added the flour mixture to the egg mixture and this is the thick batter that I got.
I spread the batter into the 9″ x 13″ pan.
The next step was to arrange the peach slices on top in a single layer. Rather than throw them on, I decided to arrange them in orderly rows.
The blueberries can be thrown on top. I tried to get at least some of the blueberries to land on the batter in between the peaches.
I then sprinkled the crumb mixture that I had set aside over top of the fruit. Only a few blueberries peaked out from under the thick-ish layer of the crumb mixture. While the cake was baking, everyone in the house commented on the sweet scents coming out of the kitchen.
Here is the coffee cake out of the oven. It looks nearly the same as before it went into the oven, except for some golden brown spots here and there.
I cooled the cake in the pan. It’s one of those cakes that you need to slice directly in the pan.
This is my piece.
This is my son’s piece (in exchange for taking photographs). He was lucky enough to get a piece with more blueberries!
Here, the next helpings are ready to go.
I’m afraid peak season for summer fruits is nearing the end. Luckily, there are still plums–though where are those Italian Plums this year for baking and jam making?! I can’t find them in the stores. But I can’t forget that local apples and pears are coming!